{"id":401,"date":"2013-04-25T12:43:19","date_gmt":"2013-04-25T01:43:19","guid":{"rendered":"http:\/\/patmore.net.au\/food\/?p=401"},"modified":"2015-11-24T10:02:42","modified_gmt":"2015-11-23T23:02:42","slug":"homemade-beef-bacon-soup-with-vegies-and-vermicelli","status":"publish","type":"post","link":"https:\/\/patmore.net.au\/food\/2013\/04\/homemade-beef-bacon-soup-with-vegies-and-vermicelli\/","title":{"rendered":"Homemade Beef &#038; Bacon Soup with Vegies and Vermicelli"},"content":{"rendered":"<p>Okay, so it&#8217;s been a while again&#8230; again. And now, Julieanne still = <strong>Full-time<\/strong> teacher, but now I&#8217;m teaching Kindy and have my own awesome class, woo!<\/p>\n<p>I remember my Grandma cooking Bacon Bones for hours in boiling water in order to make soup stock when I was younger; the smell is amazing. I saw some at a meat market and, several hours &amp; thoughts later, soup! Has thumbs up from my hubby and a couple of friends too, woo :) Oh, and its totally suitable for freezing for later microwaving.<\/p>\n<p style=\"text-align: center;\"><a href=\"\/food\/wp-content\/uploads\/2013\/04\/beef-and-lentil-soup.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-402 aligncenter\" title=\"Beef and Bacon Soup\" src=\"\/food\/wp-content\/uploads\/2013\/04\/beef-and-lentil-soup-300x243.jpg\" alt=\"From http:\/\/hostedmedia.reimanpub.com\/TOH\/Images\/Photos\/37\/exps19801_SCBZ1115473D29.jpg\" width=\"300\" height=\"243\" srcset=\"https:\/\/patmore.net.au\/food\/wp-content\/uploads\/2013\/04\/beef-and-lentil-soup-300x243.jpg 300w, https:\/\/patmore.net.au\/food\/wp-content\/uploads\/2013\/04\/beef-and-lentil-soup.jpg 800w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>Ingredients (Makes approx 8L)<\/p>\n<ul>\n<li>6L Water<\/li>\n<li>300g bacon bones, cut into small cubes<\/li>\n<li>1 cup dried chicken stock<\/li>\n<li>1 cup dried vegetable stock<\/li>\n<li>1 can brown lentils<\/li>\n<li>750g Mixed Frozen Vegetables (Peas, corn, beans)<\/li>\n<li>8 chat potatoes, peeled<\/li>\n<li>200g Rice Vermicelli<\/li>\n<li>1 cup extra virgin olive oil<\/li>\n<li>500g beef strips<\/li>\n<li>1\/2 cup herb salt mixture (e.g., celery salt, mixed herbs with salt&#8230; up to you)<\/li>\n<li>250g ham off the bone, cut into small cubes<\/li>\n<\/ul>\n<p><strong>Directions<\/strong><\/p>\n<div>\n<ol id=\"method\">\n<li>Place water and bacon bones in a large pot. Simmer for 3 to 4 hours.<\/li>\n<li>In the meantime, in a oven tray place beef, 1\/2 cup olive oil and 1\/2 cup herb salt mixture. Cook until strips are browned all over.<\/li>\n<li>Remove bacon bones. Add stocks, frozen vegetables, lentils, beef and oil mixture, the remainder of the olive oil, the potatoes and ham.<\/li>\n<li>Cook on medium-high heat for 20 minutes, or until potatoes are cooked.<\/li>\n<li>Add Rice Vermicelli and cook on high heat for another 2 minutes.<\/li>\n<li>Serve, with bread if desired.<\/li>\n<\/ol>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Okay, so it&#8217;s been a while again&#8230; again. And now, Julieanne still = Full-time teacher, but now I&#8217;m teaching Kindy and have my own awesome class, woo! I remember my Grandma cooking Bacon Bones for hours in boiling water in order to make soup stock when I was younger; the smell is amazing. I saw [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[38,12,5],"tags":[35,33,39,52,64,45,68,10],"class_list":["post-401","post","type-post","status-publish","format-standard","hentry","category-entreesmains","category-recipes","category-savouries","tag-bacon","tag-beef","tag-boiled","tag-gluten-free","tag-ham","tag-noodles","tag-potatoes","tag-soup"],"_links":{"self":[{"href":"https:\/\/patmore.net.au\/food\/wp-json\/wp\/v2\/posts\/401"}],"collection":[{"href":"https:\/\/patmore.net.au\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/patmore.net.au\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/patmore.net.au\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/patmore.net.au\/food\/wp-json\/wp\/v2\/comments?post=401"}],"version-history":[{"count":9,"href":"https:\/\/patmore.net.au\/food\/wp-json\/wp\/v2\/posts\/401\/revisions"}],"predecessor-version":[{"id":477,"href":"https:\/\/patmore.net.au\/food\/wp-json\/wp\/v2\/posts\/401\/revisions\/477"}],"wp:attachment":[{"href":"https:\/\/patmore.net.au\/food\/wp-json\/wp\/v2\/media?parent=401"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/patmore.net.au\/food\/wp-json\/wp\/v2\/categories?post=401"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/patmore.net.au\/food\/wp-json\/wp\/v2\/tags?post=401"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}